Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit-Reference-Cited by-同舟云学术

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Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit

Published:2010-10 Issue:10 Volume:29 Page:1184-1189
ISSN:0261-2194
Container-title:Crop Protection
language:en
Short-container-title:Crop Protection

Author:

Apai Wittaya

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference22 articles.

1. Effects of chitosan coating with citric acid and potassium sorbate on postharvest decay and browning of longan fruit during cold storage;Apai;Acta. Hortic.,2009

2. Shelf life extension of fresh longan fruit by hydrochloric acid for replacing sulfur dioxide gas fumigation;Apai;Thai Agric. Res. J.,2009

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in control technologies and mechanisms to treat peel browning in postharvest fruit;Scientia Horticulturae;2023-03

2. A Comprehensive Analysis of Physiologic and Hormone Basis for the Difference in Room-Temperature Storability between ‘Shixia’ and ‘Luosanmu’ Longan Fruits;Plants;2022-09-25

3. Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage;Journal of Food Processing and Preservation;2022-04-11

4. Amelioration of nitrosative stress to reduce pericarp browning of harvested longan by chlorine dioxide;Scientia Horticulturae;2022-02

5. Browning Reactions in Foods;Advances in Food Chemistry;2022

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